232 minutes
A delicious homemade pizza topped with a vibrant pesto, tender asparagus, and peppery arugula leaves.
Lukewarm Water
0.25 fluid ounces
Active Dry Yeast
teaspoons
tablespoons
Unbleached Bread Flour
0 oz
teaspoons
tablespoons
cups
0 grams
Garlic Clove, coarsely chopped
each
Nutritional Yeast, large-flake
tablespoons
Lemon Juice, freshly squeezed
tablespoons
Asparagus, halved crosswise
0 oz
cups
1. Prepare Pizza Dough
In a small bowl, dissolve the yeast in lukewarm water and stir in the sugar. Allow this to sit for about 5-10 minutes until a thin layer of bubbles appears. In a large bowl, combine the bread flour and salt. Pour in the yeast mixture and olive oil. Mix and knead for about 10 minutes. Place the dough in a well-oiled bowl, cover, and let it rise for about 3 hours.
2. Preheat Oven
Preheat your oven to 450°F (230°C).
3. Make Pesto
In a food processor, blend the basil leaves, walnuts or pine nuts, chopped garlic, olive oil, nutritional yeast, and lemon juice until smooth. Season with salt and pepper to taste.
4. Roll Out Dough and Add Toppings
Divide the risen dough and roll each portion out into circles about 10-12 inches in diameter. Spread pesto over each circle and arrange the asparagus evenly on top.
5. Bake Pizza
Bake the pizzas in the preheated oven for 20-22 minutes, or until the crust is golden brown and the asparagus is tender.
6. Add Arugula and Serve
Top the hot pizzas with fresh baby arugula leaves. Slice and serve immediately.
Make your pesto from scratch using toasted pine nuts, fresh basil, quality Parmigiano-Reggiano, and extra virgin olive oil.
Add the arugula after baking for a fresh, peppery bite and drizzle with extra virgin olive oil and lemon juice.
Opt for artisanal or ’00’ flour for a more authentic, chewy, and crisp crust.
Avoid overloading the pizza with toppings to prevent a soggy crust.
Spread a thin layer of pesto, then add mozzarella, asparagus, and additional toppings for even cooking.
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